Image by Paul Johnston - Coppermango
‘Ketchup’ Leather (Prepare ahead)
- Preheat the oven to 85ºC.
- Slice all the tomatoes in half, scatter over the garlic and thyme, and cook in the oven for 5 hours.
- Remove the garlic and thyme from the tomatoes and discard.
- Make a light caramel with the sugar by melting in a dry, non-stick pan until golden brown.
- Add the vinegar, being careful as this is extremely hot.
- Stir in the tomatoes and cook down the mixture for 20 minutes on a gentle simmer. Season to taste with a pinch of salt.
- Blend to a smooth purée and add the xanthan gum and crytex.
- Spread onto a silicone mat to a ¼cm thickness.
- Dehydrate for 12 hours on the machine’s highest setting. Cut into 9cm x 9cm squares and return to the dehydrator until you are ready to serve.
- Roll up each plaice fillet tightly in cling film to form a cylinder and tie off the ends. Place in the fridge to set for 1 hour.
- Cook in a water bath set at 62ºC for 40 minutes.
- Remove from the water bath and discard the cling film.
- Season each fillet with a little salt and lemon juice.
- Put the potatoes through a spiralizer. Lightly oil and season with salt.
- Pick out strands about 1m in length.
- One by one, place the strands in the fryer gathering up all the strands to make loose nests.
- Fry until golden brown for about 4 or 5 minutes.
- Drain on absorbent paper and season with a little more salt.
- Gently melt the butter in a pan, add the shallot and garlic and sweat until softened but with no colour. Add the stock and reduce by half.
- Pour in the milk and cream and bring to a rapid boil.
- Add the peas and quickly bring back to the boil, then remove from the heat.
- Pass the mixture through a fine sieve, reserving the liquid and the peas separately.
- Blend the peas, adding in the liquid until a smooth consistency is achieved.
- Season with salt to taste.
- Boil the peas in salted water, then refresh in ice water.
- Bring the water, butter and salt to the boil, then blend with a stick blender.
- Gently poach the carrots in the butter emulsion for 4 minutes.
- Cut each carrot into 4 pieces.
- Scrunch up the ‘ketchup’ leather and allow to come to room temperature. This will crisp up as
- Place one of the potato nests in the centre of each plate and top with a piece of ‘ketchup’ leather.
- Arrange the purple carrot pieces into the holes in the nest.
- Flake a plaice fillet over each plate.
- Scatter over the peas and dot the pea purée on and around the plaice and potato laces.
- Top with more potato laces.